Botanical name Tamarindus indica
Other names Valan puli,
Luo wang zi,
Tamarinier des Indes,
Tamarind is the seed pods from the tamarind tree. It is widely used to provide a sweet and tart flavour to fish and vegetable dishes in India. It is one of the most useful of tropical trees – for shelter, shade, food firebreaks, fuel wood, forage, and fodder. Leaves, flowers and immature pods are eaten as vegetables, while these items plus the bark and roots have medicinal properties.
Semi-evergreen dome-shaped tree has graceful weeping branches that almost touch the ground. It can grow to 25m in height and 7.5 m trunk circumference on rich deep soils and live for hundreds of years. It has small compound leaves, yellowish flowers with reddish fleshy and brown fruits. The leaves, which form the dense ferny foliage, are 7.5 – 15 cm long with leaflets in 10 – 12 pairs.
The tree is particularly well adapted to semi-arid tropical regions, but can be grown in heavy rainfall areas too, provided the soil is well drained.
Caloric value 283
Minerals& Vitamin contents.
The pulp contains :
Tartaric Acid & other acids,
Tamrind pulp consist of :
It is propagated by means of seeds, grafts and budding. Healthy seeds are sown in polybags and seedlings are transplanted at 40-60 cm height. Due to erratic bearing of seedling progeny, grafts are successfully used as propagules. Side grafting and patch budding are commonly practiced. Budding is done on nine-month-old saplings for higher success.
It is extensively used in Indian cookery and is an important ingredient in curries and chutneys, and makes delicious sauce for fish, meat products.
Tamarind pods contain compounds which have recently been found to increase people's resistance to infections. Tamrind juice is mild laxative, is used to treat bile disorders,lowers cholesterol, and promoted a healthy heart. It is use as a gargle for sore throats. It is a good source of antioxidents.